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http://dx.doi.org/10.4163/jnh.2022.55.1.21

The development of resources for the application of 2020 Dietary Reference Intakes for Koreans  

Hwang, Ji-Yun (Major of Foodservice Management and Nutrition, Sangmyung University)
Kim, Yangha (Department of Nutritional Science and Food Management, Graduate Program in System Health Science and Engineering, Ewha Womans University)
Lee, Haeng Shin (Nutrition Management Service and Policy Team, Korea Health Industry Development Institute)
Park, EunJu (Department of Food and Nutrition, Kyungnam University)
Kim, Jeongseon (Graduate School of Cancer Science and Policy, National Cancer Center)
Shin, Sangah (Department of Food and Nutrition, Chung-Ang University)
Kim, Ki Nam (Department of Food and Nutrition, Daejeon University)
Bae, Yun Jung (Major in Food and Nutrition, Korea National University of Transportation)
Kim, Kirang (Department of Food Science and Nutrition, Dankook University)
Woo, Taejung (Daeya Elementary School)
Yoon, Mi Ock (Nutrition Information Committee, The Korean Nutrition Society)
Lee, Myoungsook (Department of Food and Nutrition & Research Institute of Obesity Sciences, Sungshin Women's University)
Publication Information
Journal of Nutrition and Health / v.55, no.1, 2022 , pp. 21-35 More about this Journal
Abstract
The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥ 75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teaching-learning plans for the development of educational materials and media.
Keywords
dietary reference intakes; nutrition policy; portion size; needs assessment; curriculum;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
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